lee van nokia cure, adjunct assistant professor at lsu health science center in shreveport. they said the sample size, 200 sample, 198 samples, not very big for a scientific study. >> well, it is a relatively small study, that's for sure. you know, once again it is hard to detract for the consumer. i feel sorry for the consumer like he said/she said. they talked about this bacteria which has food poisoning, mimics appendicitis. the then the council said, well there are some nonpathogen nick forms to it, which is true. so it really comes down to what you can do for the consumer. it isn't just pork. we hear about stuff with ground beef, beef, any meat, has the potential to cause food poisoning and has bacteria that can be transferred to humans so. jon: isn't the answer here just to make sure that everything is well-cooked? >> exactly, jon. so that's the key. proper food handling. don't cross-contaminate. if you have a plate of, you know, ground pork and then you cook it, don't put it back on the plate. don't cut up your vegetables where there will be juice from the pork. and m